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Influence of Fermentation on Functional Properties and Bioactivities of Different Cowpea Leaf Smoothies during In Vitro Digestion.
Moloto, Mapula R; Akinola, Stephen A; Seke, Faith; Shoko, Tinotenda; Sultanbawa, Yasmina; Shai, Jerry L; Remize, Fabienne; Sivakumar, Dharini.
Afiliación
  • Moloto MR; Phytochemical Food Network Group, Department of Crop Sciences, Pretoria 0001, South Africa.
  • Akinola SA; Phytochemical Food Network Group, Department of Crop Sciences, Pretoria 0001, South Africa.
  • Seke F; Phytochemical Food Network Group, Department of Crop Sciences, Pretoria 0001, South Africa.
  • Shoko T; Phytochemical Food Network Group, Department of Crop Sciences, Pretoria 0001, South Africa.
  • Sultanbawa Y; Australian Research Council Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, Centre for Food Science and Nutrition, The University of Queensland, Elkhorn Building (#1024), 80 Meiers Road, Indooroopilly, Brisbane, QLD 40
  • Shai JL; Department of Biomedical Sciences, Tshwane University of Technology, Arcadia, Pretoria 0001, South Africa.
  • Remize F; SPO, Université de Montpellier, Université de La Réunion, Institut Agro, INRAE, 2 Place Viala, F-34000 Montpellier, France.
  • Sivakumar D; Phytochemical Food Network Group, Department of Crop Sciences, Pretoria 0001, South Africa.
Foods ; 12(8)2023 Apr 19.
Article en En | MEDLINE | ID: mdl-37107496
This study investigated the effects of Lactiplantibacillus plantarum 75 (LAB 75) fermentation at 37 °C for 48 h on the pH, total soluble solids (TSS), colour, total titratable acidity (TTA), carotenoids, and bioactivities of cowpea leaf smoothies from three cultivars (VOP 1, VOP 3, and VOP 4). Fermentation reduced the pH from 6.57 to 5.05 after 48 h. The TTA increased with the fermentation period, whilst the TSS reduced. Fermentation of the smoothies resulted in the least colour changes (∆E) in VOP 1 after 48 h. Fermentation of cowpea smoothies (VOP 1, VOP 3, and VOP 4) improved the antioxidant capacity (FRAP, DPPH, and ABTS), which was attributed to the increase in total phenolic compounds and carotenoid constituents in all of the fermented cowpea smoothies. VOP 1 was further selected for analysis due to its high phenolic content and antioxidant activity. The VOP 1 smoothie fermented for 24 h showed the lowest reduction in TPC (11%) and had the highest antioxidant (FRAP, DPPH, and ABTS) activity. Ltp. plantarum 75 was viable and survived the harsh conditions of the gastrointestinal tract, and, hence, could be used as a probiotic. VOP 1 intestinal digesta showed significantly higher glucose uptake relative to the undigested and the gastric digesta, while the gastric phase had higher levels of α-amylase and α-glucosidase compared to the undigested samples.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2023 Tipo del documento: Article País de afiliación: Sudáfrica Pais de publicación: Suiza
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2023 Tipo del documento: Article País de afiliación: Sudáfrica Pais de publicación: Suiza